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Sauces and condiments from Hunan, China
Duo jiao is fresh red chilli chopped with salt, packed tight in sealed jars and soured by lactic bacteria. Studies salt it at 10 % and ferment it for weeks to months (60 and 120 days in two of them); the 120-day study ended at pH 4.07–4.26.
| Fresh red chillies | Washed and air-dried before chopping[li2023] |
| Salt10 % (w/w) | [li2026][liu2025][li2023] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 4 months
What changes: Washed chillies dry in the air so no water reaches the ferment
Output: clean, surface-dry chillies.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Duo jiao is fresh red chilli chopped with salt, packed tight in sealed jars and soured by lactic bacteria. Studies salt it at 10 % and ferment it for weeks to months (60 and 120 days in two of them); the 120-day study ended at pH 4.07–4.26. Made in 4 steps over 2 months – 4 months. The longest step, lactic fermentation, takes 2–3.9 months (Liu Y. et al. 2025) and runs at 20–30 °C (Li K. et al. 2026). Salt is 10 % (Li K. et al. 2026). Weissella and Lactobacillus do most of the fermenting.
| Main step | 2–3.9 monthsReported[liu2025][li2026] | Lactic fermentation |
|---|---|---|
| Temperature | 20–30 °CReported[li2026][li2023] | Lactic fermentation |
| Salt | 10 %Reported[li2026][liu2025][li2023] | Chop with salt |
| Acidity | pH 4.1–4.3Measured[li2026] | Lactic fermentation |
Duo jiao is chopped and mixed with salt instead of being covered in brine. It is eaten directly or used as a cooking condiment (Li et al. 2023).
In one study the fermentation step cut field pesticide residues on the chillies by 16.3–90.0 %, after washing had already removed 24.8–62.8 %.
Every number is labelled with how it is known. How this atlas is made
National Geographic reports that by 1765 local historians recorded chillies used to flavour sauces, vinegar, savoury oils and preserved vegetables in Hunan. It does not name chopped salted chillies.
